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Lagavulin 16 Years Old

43% | 70cl

Aged in oak casks for at least sixteen years, this much sought-after single malt has the massive peat-smoke that's typical of southern Islay - but also offering a dryness that turns it into a truly interesting dram.

Aged in oak casks for at least sixteen years, this much sought-after single malt has the massive peat-smoke that's typical of southern Islay - but also offering a dryness that turns it into a truly interesting dram.

14 + 20 /40 85.00

Lagavulin 16 Years Old On The Flavour Map

Taste the character and craft in every drop.

Region

Appearance

Nose

Intensely flavoured, peat smoke with iodine and seaweed and a rich, deep sweetness.

Body

Full, rich bodied.

Palate

Dry peat smoke fills the palate with a gentle but strong sweetness, followed by sea and salt with touches of wood.

Finish

A long, elegant peat-filled finish with lots of salt and seaweed.

Information:

Distillery: LagavulinTM

Age: 16 years old

Strength: 43% ABV

Place of Origin: Islay

Region: Island

Taste:

in brief… Intense, peat-rich, sweet and salty.

in a sentence… An intense, peat-smoke nose with seaweed and some sweetness, salty and sweet flavours with hints of wood and a long peaty-salt finish.

AWARDS

Don't just take our word for it...

International Spirits Challenge

Silver

2008

International Spirits Challenge

Gold

2009 - 2010, 2014

International Spirits Challenge

Gold (Best in Class)

2013

International Wine and Spirit Competition

Gold

2014

International Wine and Spirit Competition

Gold (Best in Class)

2007 - 2009

San Francisco World Spirits Competition

Gold

2009 & 2014

San Francisco World Spirits Competition

Double Gold

2000, 2003 - 2008, 2014 & 2016

The Scotch Whisky Masters

Gold

2012

The Scotch Whisky Masters

Master

2009 & 2011, 2014

World Whiskies Awards

Best Single Malt Islay - 13 years & over

2000, 2001, 2003, 2009

Ultimate Spirits Challenge

97 Points

2016

Expert Reviews

Insights from some of the best in the business

"The best nose so far, seaweed, salt, cherry. What a comfort whisky for that miserable cold day, gently lingering with a gentle drying but the flavours keep coming back. Fantastic!"

Sukhinder Singh 2011, Whisky Magazine, Issue 95, p.103

"Rich, chewy, slightly oily texture. Deep peat, thicks smoke, iodine, brine, charcoal, seaweed, tea (Earl Grey, Lapsang Souchong), and the aromas of a summer barbeque. Vanilla and light caramel soften the intensity, while subtle citrus fruit teases. Powerful, yet polished and seamless. After all these years, this whisky is still one of the finest standard-issue peaty, smoky whiskies!"

John Hansell, 2011, The Whisky Advocate Fall 2011, p.96

"The smoke hides behind dried oak tree bark and sultanas and the palate with a flavour of cherry drop sweets and black tea."

Joel Harrison 2012, Whisky Magazine, Issue 103, p.103

"A true classic in every sense that offers breathtaking depth."

Jim Murray 1999, Whisky Magazine, Issue 6

"Lagavulin is a classic example of how smoke isn’t a blunt instrument that covers everything in a fog, but an element that works with all the flavors produced in distillation and maturation. Lagavulin isn’t ‘smoky,’ its peat moves into a weird territory of Lapsang Souchong tea and pipe tobacco, fishboxes and kippers. It smells of laurel and light cereal, but is always sweet. The palate shows more creosote, with hints of kelp and a little touch of iodine. Complex."

Dave Broom, 2012, The Whisky Advocate Summer 2012

"A monster truck nose with rich smoke, lychee and unripe pear, with prickly smoke and banana skin notes on the palate, and a superb long dark chocolate and smoky finish."

Dominic Roskrow, Malt Whisky Yearbook 2015, p.149

"The best nose so far, seaweed, salt, cherry. What a comfort whisky for that miserable cold day, gently lingering with a gentle drying but the flavours keep coming back. Fantastic!"

Sukhinder Singh 2011, Whisky Magazine, Issue 95, p.103

"Rich, chewy, slightly oily texture. Deep peat, thicks smoke, iodine, brine, charcoal, seaweed, tea (Earl Grey, Lapsang Souchong), and the aromas of a summer barbeque. Vanilla and light caramel soften the intensity, while subtle citrus fruit teases. Powerful, yet polished and seamless. After all these years, this whisky is still one of the finest standard-issue peaty, smoky whiskies!"

John Hansell, 2011, The Whisky Advocate Fall 2011, p.96

"The smoke hides behind dried oak tree bark and sultanas and the palate with a flavour of cherry drop sweets and black tea."

Joel Harrison 2012, Whisky Magazine, Issue 103, p.103

"A true classic in every sense that offers breathtaking depth."

Jim Murray 1999, Whisky Magazine, Issue 6

"Lagavulin is a classic example of how smoke isn’t a blunt instrument that covers everything in a fog, but an element that works with all the flavors produced in distillation and maturation. Lagavulin isn’t ‘smoky,’ its peat moves into a weird territory of Lapsang Souchong tea and pipe tobacco, fishboxes and kippers. It smells of laurel and light cereal, but is always sweet. The palate shows more creosote, with hints of kelp and a little touch of iodine. Complex."

Dave Broom, 2012, The Whisky Advocate Summer 2012

"A monster truck nose with rich smoke, lychee and unripe pear, with prickly smoke and banana skin notes on the palate, and a superb long dark chocolate and smoky finish."